• Pumpkin spice almond bread

    Pumpkin spice almond bread

    If you only have the bandwidth for one Pumpkin baked good this fall, this could be it.  It requires no crazy ingredients, it’s naturally gluten free, only two bowls are left to wash up afterwards, and it’s even better with cream cheese frosting – always a bonus.

  • Vegan blueberry “cheesecake”

    Vegan blueberry “cheesecake”

    Although there is no cheese involved, you would never know it.  Cashews soaked overnight then blended create a lusciously smooth and creamy filling, with dates and pecans standing in for a nutty crust.  Top it off with whatever fruit is in season and you really can’t go wrong.

  • Ginger molasses cookies

    Ginger molasses cookies

    Not to be confused with a gingersnap cookie which are usually very crispy and spicy, these cookies have just the right blend of spices with the richness of molasses and the zing of crystallized ginger.

  • Brownie Ice Cream Sandwiches

    Brownie Ice Cream Sandwiches

    Homemade ice cream sandwiches are surprisingly easy to make - using brownies instead of cookies keeps them soft and easy to eat, and delivers maximum chocolate flavour.

  • Quick Skillet Jam

    Quick Skillet Jam

    It’s a myth that preserves need to be made in large batches – with a basket of berries on hand, or a few that are starting to get too squishy to eat on their own, you can mix up a single jar of jam to keep in the fridge and dip into for a few weeks.

  • Roasted Strawberry Ice Cream

    Roasted Strawberry Ice Cream

    Strawberries make the ultimate summer ice cream – roasting them first coaxes out their juices, intensifying flavours for an even more spectacular scoop.

  • Berry Cookie Pizza

    Berry Cookie Pizza

    A giant cookie makes the perfect vehicle for berries in season; serve it in slices like a pizza – if you want to be fancier about it, call it a tart.

  • Almond cookies

    Almond cookies

    With just 3 ingredients, which I usually have on hand, these will be in my cookie rotation for years to come.  They are slightly crunchy on the outside and satisfyingly chewy on the inside – I think best described they are the Italian cousin of a French Macaron.

  • Frozen Banana Yogurt Sherbet

    Frozen Banana Yogurt Sherbet

    This delicious fro-yo sherbet is mostly bananas, with added creaminess and flavour from whole milk yogurt.

  • Almond cornmeal cake with candied lemons

    Almond cornmeal cake with candied lemons

    With only 2 eggs and an abundance of lemons I just winged it — yep, I kind of made up the recipe!

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